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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

 
 
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Old 10-07-2014, 05:12 PM   #1
Churchill
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Join Date: Feb 2014
Location: Lake County, IL
Posts: 227
Ribs and Kraut

I have been jonesing for this dish ever since it came up in the baby back thread. I picked up some "country ribs" aka sliced shoulder bone in, and some kielbasa. Seasoned only with S&P, seared on lump charcoal (critical step). Disregard the Italian sausage...not for this dish.

I like a brand of kraut and kielbasa here called "Bobrak's". I used 2 2lb. bags of kraut, 4 lbs. of pork and 1 kielbasa. 3 granny smith apples, peeled and sliced, 1 onion, 6 or 7 cloves of garlic, sugar, S&P, and German beer.

I put the pork down, then the sliced sausage, then cover with the kraut mixture. Lastly, some yukon gold or red potatoes cut in half, cut side down. Cover and braise for 3 hours at 325f. So simple, so fabulous. Fairly inexpensive.
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